Monday, April 12, 2010

Roasted Chickpeas/Garbonzo

My girls and I love these. Diva and Piglet said they were better than popcorn. Can't beat that. They are high in protein and get so crunchy. You can season with anything you want, curry powder, Chinese Five Spice, South African Five Spice, Za'tar, cumin, chili powders, any Love Abounds rubs, whatever.
For the chickpeas you can used canned OR soak your peas overnight. Then gently boil them the next day.

Roasted Chickpeas/Garbanzo Beans

Chickpeas/garbanzo beans (cooked)

Olive oil 1-2 tablespoons

seasoning

Rinse and drain cooked chickpeas. I used two cans.

Preheat the oven to 375.

I used 1 1/2 tablespoons of olive oil. Seasoned with kosher salt, chili powder and garlic powder. Toss the chickpeas to make sure they are coated.

You can use butter, but I like the olive oil. I wouldn't omit the oil though it is what gets them crisp.

Spread them out on a cookie sheet (you can line with parchment I didn't, I used a stone pan that preheated with the oven.) Make sure they are only one layer and not too tightly packed in there.

Cook them for about 45 minutes, or until crunchy. Stirring occasionally. They will get darker in color, shrink a bit and get crisp. Cool completely. Store in an airtight container if you need to store them at all.